I'm doing ribs today 3-2-1 in a cajun smoker using an amazin pellet smoker. Everything seems to come out overdone. Last time I used this method the ribs tasted great, but were black and headed toward dry and hard in some spots. Smoked at 225.
Yesterday I did a brisket, same thing. The brisket was 11 pounds, I smoked at 225 until it was 200 IT, wrapped in foil and towels. It tasted great and was tender, but on the dry side.
so I'm trying ribs again today. Question is: Should I smoke at a lower temp? Or shorten the time> Say 2-2-1 or 3-2-1/2?
I do have nice digi thermometers btw...
I appreciate the help folks